naan

Naan is traditional Middle Eastern flat bread. It
may be served warm or cold. It may be eaten
with butter or used for dipping. My
family enjoys it most served with tzatziki. Tzatziki is made from strained
yogurt blended with cucumbers, garlic, salt, and olive oil.

Ingredients

4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon sugar

1/4 cup hot water not hot

3/4 teaspoon active dry yeast

3/4 cup warm milk

1 cup greek style yogurt

1 teaspoons garlic paste or very fine minced garlic
(optional)

melted butter for brushing (olive oil may be
substituted)

Instructions

In a medium size bowl, dissolve the sugar in the
warm water. Once dissolved add the dry yeast and stir until the yeast is
dissolved. Let it rest for 10 minutes or until the yeast mixture becomes bubbly.

In a large bowl put the flour, baking soda and
baking powder and stir to mix. Once mixed make a dip in the center to hold the
yeast mixture when it is ready.

When the yeast is ready add to it the warm milk and
yogurt.

Pour the yeast mixture into the dip made in the flour
mixture. Mix with a wooden spoon until the dough is about to come together and
pulls away from the sides of the bowl forming a ball. Add the garlic and mix only until the garlic
is incorporated. Using your hands finish the mixing process. The dough will be
sticky.

Turn dough out onto a lightly floured surface and
knead for 5 – 6 minutes. Use only the amount of flour needed to keep the dough
from sticking to the surface.

It should be sticky. Place the dough into a large
well oiled bowl and cover with a warm damp cloth or plastic wrap. Place it in a
warm draft free place to rise. Allow to rise for 1 hour or until double in
size.

When the dough is ready punch it down and form a
log. Cut the dough into 8 equal pieces. Using a rolling pin, roll each piece of
dough into an oval shape. Roll the dough to about 6 - 8 inches long and about
1/4-inch thick, but no thinner. Repeat this method with the rest of the dough
until you have 8 pieces.

You will want to pre-heat a cast iron skillet over
medium-high heat. When the pan is hot brush both sides of the naan with melted
butter you may sprinkle on any herbs or seasonings at this time.

Place the dough one at a time on the hot skillet. Cover the dough with a lid and bake for 1
minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes
on the other side. Cook only until you see large toasted spots appear on the
underside. Brush with more melted butter if desired.

They are
best eaten fresh. It may be refrigerated by wrapping in several layers of
plastic wrap or placing it in sealable bags. The dough may also be wrapping in
plastic wrap and frozen until needed. Thaw completely before rolling the dough.